GregaIvancic
Essential Ingredients
Equipment
Glowen Raptor 2 Multi-Fuel Pizza Oven
Glowen Table - M - Extended
Glowen Table - XL
Step by Step Instructions
1
Mixing the dough
- In a large bowl, combine the flour, yeast, and water. Mix until no dry flour remains.
- Let the dough rest for 30 minutes (autolyse).
2
Add salt
- Incorporate the salt into the dough and knead or fold until evenly distributed.
3
Cold fermentation
- Place the dough in a covered container and refrigerate at 4 °C for 24 hours to develop flavor and structure.
4
Shaping
- Remove the dough from the fridge and let it come closer to room temperature.
- Turn it out onto a floured surface, gently shape into a loaf or boule, and place into a floured proofing basket.
- Cover and let proof for 1-2 hours, or until puffy and airy.
5
Baking (Glowen oven)
- Fire up the Glowen oven to 250 °C.
- Remove the fire, close the door, and place the scored loaf inside.
- The bread starts baking at 250 °C and continues as the oven naturally cools down to about 200 °C.
- Bake for 35-45 minutes, until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
6
Cooling
- Let the bread cool completely on a rack before slicing.
